This new product allows you to obtain a 100% vegetable meringue in just 7 minutes.
“The consumption of products without ingredients of animal origin has been growing for several years in Argentina and confectionery could not be left out of this trend, so we thought of a practical and effective solution to avoid the failed tests and disappointments that it generally implies. make a meringue without using egg white. At present, this product can be easily obtained in cotillions and dietetics throughout the country and thus solve many preparations such as cakes, mousses and dry meringues. At the same time, we continue working on the development of recipes to apply this base powder, which is also used, for example, to make vegan icing and buttercream”, synthesizes Esteban Lagarrigue, Bachelor of Business Administration and Commercial Director.
The development was in charge of the Food Engineer and Technical Director of the company, Corina Virginia Bellani, who highlights about this new product: “We replace the water from the boil of the chickpea traditionally used to try a substitute preparation of the meringue, also known as acquafaba, for completely hydrolyzed vegetable protein. The peptides and free amino acids resulting from said hydrolysis have behavior and chemical and functional properties that are very different from those of the cereal or legume that gave rise to them, including their effects as allergens. The good thing about this finding is that we can prepare a 100% plant-based meringue very quickly, without complex preparations and with a totally effective result, but the exciting thing is that it paves the way for expanding the possibilities that modern pastry has to integrate into the vision of a vegan future.
Contact information:
Mail: [email protected]
by CEDOC